Three new members join the ranks of the Gault&Millau Academicians
The Gault&Millau Academicians are a group of chefs selected by the restaurant guide for their excellence and their contribution to French cuisine. Three new members will join the group in 2024.
Who are they? They are about ten chefs, many of whom have been awarded the highest rating (5 toques) in the Gault&Millau guide, and who embody the pinnacle of French cuisine. They are pioneers and ambassadors of gastronomy, recognized for their creativity, expertise, and high standards. At the annual gala on Monday, November 18, the news broke: not one but three chefs are joining the academy, with a combined 25 years of holding 4 and 5 toques.
On stage, chefs Marc Veyrat, Michel Trama, and Guy Savoy paid tribute to Michel Guérard, who recently passed away.“He carried within him the secret of a happy chef,” said the chef from Puymirol, visibly moved. It was a moment of silence at the start of the ceremony.
Three New Gault&Millau Academicians
The Yellow Guide has just expanded its Academy with three exceptional new members: Bernard Pacaud, Gilles Tournadre, and Patrick Henriroux. These three multi-toque chefs, renowned for their talent and high standards, thus join the very exclusive circle of academicians, alongside iconic figures of French gastronomy.
Bernard Pacaud
Having helmed L’Ambroisie for nearly 40 years, Bernard Pacaud has established a refined and timeless style. Discovered by Gault&Millau in the 1980s, he quickly rose through the ranks, captivating diners with his precise and elegant cuisine. Influenced by figures such as Eugénie Brazier and Claude Peyrot, he has carved out a place for himself among the great French chefs. At L’Ambroisie, set in the sumptuous surroundings of the Place des Vosges, the five-toque chef offers an unforgettable culinary experience, far removed from fleeting trends. His approach, characterized by simplicity and high standards, makes him one of the last great classics of Parisian gastronomy.
Gilles Tournadre
For over 35 years, Gilles Tournadre has been delighting the palates of gourmets at his fine-dining restaurant in Rouen. Renowned for his precise and flavorful cuisine, he has established his own unique style, blending tradition with modernity. His dishes, such as hare à la royale or vanilla mille-feuille, have become benchmarks. Always attentive to his guests, Gilles Tournadre is a chef deeply attached to his region and its local ingredients. His career, marked by a fateful encounter with Jean-Pierre Vigato, is a model of excellence and passion.
Patrick Henriroux
Patrick Henriroux, the worthy successor to Fernand Point, has breathed new life into La Pyramide. Named Chef of the Year in 1996, he has preserved the generous spirit of this gastronomic institution while infusing it with a touch of modernity. His career, shaped by experiences working alongside great chefs, led him to Vienna, where he made La Pyramide an essential landmark of French gastronomy.
The complete list of Gault&Millau Academy members
There are now 12 new chefs joining the Gault&Millau Academy. Here is the list, which you’ll also find in the France 2025 Guide alongside all the Chefs of the Year.
- Georges Blanc
- Alain Ducasse
- Pierre Gagnaire
- Marc Haeberlin
- Régis Marcon
- Alain Passard
- Guy Savoy
- Michel Trama
- Marc Veyrat
- Bernard Pacaud
- Gilles Tournadre
- Patrick Henriroux
What is their role?
The members of the academy serve as ambassadors for French cuisine around the world. They represent the interests of chefs and work to promote their profession. They pass on their expertise to younger generations of chefs and participate in culinary events.
